Taiwanese Beef Rolls are a mouthwatering fusion of tender braised beef, fresh vegetables, and hoisin sauce, all wrapped in a crispy scallion pancake. This iconic street food is both satisfying and bursting with flavor.

Why You’ll Love This Recipe

• Flavorful Beef: The braised beef shank is infused with aromatic spices for a rich, savory taste.
• Texture Harmony: Crispy pancakes, tender beef, and crunchy vegetables create a delightful balance.
• Versatile Dish: Perfect as a main course, snack, or appetizer for any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Braised Beef Shank:

• 1 1/2 to 2 pounds boneless beef shank
• 2 slices ginger
• 4 cups water (plus more for pre-boiling the beef)
• 10 g rock sugar (or granulated sugar)
• 1 small cassia cinnamon stick
• 1 dried bay leaf
• 1 star anise pod
• 1 small piece dried tangerine peel
• 3 whole cloves
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon white or black peppercorns
• 3 cloves garlic, smashed
• 2 scallions, cut into large pieces
• 3 tablespoons Shaoxing wine
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce

For Assembly:

• 6 scallion pancakes
• Neutral oil (for cooking pancakes)
• 1 medium cucumber, julienned
• 3 scallions, chopped
• 3 tablespoons cilantro, chopped
• 2–3 tablespoons hoisin sauce

Directions

Step 1: Prepare the Beef

1. Slice the beef shank into 4 to 5-inch pieces. Pre-boil the beef in water for 30 seconds to remove impurities, then rinse under cold water and clean the pot.
2. Return the beef to the pot and add ginger, water, rock sugar, cinnamon stick, bay leaf, star anise, tangerine peel, cloves, peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce.
3. Bring to a boil, then lower the heat and simmer for 1 hour, or until the beef is fork-tender.

Step 2: Chill the Beef

1. Remove the beef from the pot and let it cool. For best results, chill the beef in the refrigerator for at least 2 hours or overnight to firm up for slicing.

Step 3: Cook the Pancakes

1. Heat a small amount of oil in a skillet over medium heat. Cook the scallion pancakes until golden brown and crispy on both sides.

Step 4: Assemble the Rolls

1. Slice the chilled beef thinly. Prepare the cucumber, scallions, and cilantro.
2. Spread a thin layer of hoisin sauce over a scallion pancake. Layer with sliced beef, cucumber, scallions, and cilantro.
3. Roll the pancake tightly and slice it in half for easier serving.

Step 5: Serve

1. Repeat the process with remaining pancakes and fillings. Serve immediately and enjoy this savory delight!

Servings and Timing

• Yield: 6 rolls
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Beef Chilling Time: 2 hours
• Total Time: 4 hours

Variations

• Vegetarian Option: Replace beef with marinated tofu or mushrooms.
• Spicy Kick: Add chili oil or Sriracha to the hoisin sauce.
• Herbal Twist: Include fresh mint or Thai basil for added flavor.

Storage and Reheating

• Refrigeration: Store assembled rolls in an airtight container for up to 2 days.
• Reheating: Heat in a skillet over low heat until warm and crispy.
• Freezing: Braised beef can be frozen for up to 3 months. Thaw and use as needed.

FAQs

1. Can I use store-bought scallion pancakes?

Yes! Store-bought scallion pancakes work perfectly for convenience.

2. What can I substitute for Shaoxing wine?

Dry sherry or mirin are good alternatives if Shaoxing wine is unavailable.

3. Can I make the beef ahead of time?

Absolutely! Braised beef tastes even better when made a day in advance.

4. How do I prevent soggy rolls?

Assemble the rolls just before serving to maintain the crispness of the pancakes.

5. Can I use other cuts of beef?

Brisket or short ribs can also be used for a tender texture.

6. Is there a gluten-free option?

Use gluten-free soy sauce and rice-based wraps instead of scallion pancakes.

7. Can I add other vegetables?

Julienned carrots, bell peppers, or pickled radish are great additions.

8. What if I don’t have hoisin sauce?

Soy sauce mixed with a little honey and sesame oil works as a substitute.

9. How do I make the rolls spicier?

Add chili flakes, hot sauce, or a drizzle of chili oil to the filling.

10. What pairs well with this dish?

Serve with a side of miso soup or a light Asian cucumber salad for a complete meal.

Conclusion

Taiwanese Beef Rolls are the ultimate fusion of textures and flavors. The tender beef, crispy pancakes, and fresh vegetables make for a crowd-pleasing dish that’s both elegant and easy to make. Perfect for any occasion, these rolls are sure to become a favorite!

Taiwanese Beef Rolls

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• Author: fella
• Prep Time: 30min
• Cook Time: 1h 30min
• Total Time: 4 h
• Yield: 6 rolls
• Category: Appetizer, Main Dish
• Cuisine: taiwanese

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Ingredients

Taiwanese Beef Rolls are a delicious fusion of tender braised beef shank, crispy scallion pancakes, and fresh vegetables, drizzled with hoisin sauce. This recipe brings a taste of Taiwan to your home kitchen, perfect for sharing with family and friends.

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Instructions

For the Braised Beef Shank:

• 1 1/2 to 2 lbs boneless beef shank
• 2 slices ginger
• 4 cups water (plus more for pre-boiling)
• 10 g rock sugar (or granulated sugar)
• 1 small cassia cinnamon stick
• 1 dried bay leaf
• 1 star anise pod
• 1 small piece dried tangerine peel
• 3 whole cloves
• 1 tsp Sichuan peppercorns
• 1 tsp white or black peppercorns
• 3 cloves garlic (smashed)
• 2 scallions (cut into large pieces)
• 3 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce

For the Rolls:

• 6 scallion pancakes
• Neutral oil (for frying)
• 1 medium cucumber (julienned)
• 3 scallions (chopped)
• 3 tbsp cilantro (chopped)
• 2-3 tbsp hoisin sauce

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Notes

Prepare the Braised Beef Shank:

1. Slice the beef shank into 4 to 5-inch pieces. Boil briefly in water for 30 seconds to remove impurities. Rinse and clean the pot.
2. Add beef and all braising ingredients to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.
3. Transfer the beef to a container, along with some of the braising liquid. Chill in the refrigerator for at least 2 hours or overnight for easier slicing.

Assemble the Rolls:

1. Heat a pan with a little oil and cook scallion pancakes until golden and crisp on both sides. Set aside.
2. Thinly slice the chilled beef. Prepare cucumber, scallions, and cilantro.
3. Spread hoisin sauce over each scallion pancake. Add a few slices of beef, julienned cucumber, scallions, and cilantro.
4. Roll tightly and slice in half diagonally. Repeat with remaining ingredients.